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Fetoot (Yemenite Chicken Soup)
This recipe is kosher for Passover.
Fetoot (Yemenite Chicken Soup) Gil Marks | Meat
2 hours, 45 minutes 30 minutes
2 hours, 15 minutes
6 to 8 servings (2 quarts)

This soup is quite a bit more spicy and colorful than the European type.

  • 2 Tablespoons ground cumin
  • 2 teaspoons turmeric
  • ½ teaspoon ground black pepper
  • Pinch of saffron (about 18 threads) (optional)
  • Salt
  • 3- to 4-lbs. chicken, cut up
  • About 9 cups boiling water
  • 2 medium (about 4 oz. each) onions, halved
  • 2 medium (about 3 oz. each) carrots, sliced
  • 2 medium tomatoes

  1. Combine the cumin, turmeric, pepper, if desired, saffron, and salt.
  2. Toss the chicken pieces with the spice mixture.
  3. Place in a stockpot or large heatproof casserole over low heat and cook, turning the chicken occasionally, until seared and browned (about 8 minutes).
  4. Remove the chicken (this prevents the water from washing the spices from the chicken).
  5. Add the water.
  6. Return the chicken and add the onions, carrots, and tomatoes.
  7. Bring to a boil, cover, reduce the heat to low, and simmer, occasionally skimming off the foam, until the chicken is very tender (at least 2 hours).

The chicken can be removed from bones and returned to soup or served separately. Adjust the seasoning, adding more salt as needed.

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